Not sure you could get more meat-free protein in this dish. This chili includes, as usual, a lot of beans. It also includes 'veggie ground' (a meat-free substitute for ground beef) and a ton of quinoa! Triple threat chili! This dish is also effortlessly vegan, provided you don't top it with a handful of cheddar. But I know you wouldn't, it's too good on it's own. ;)
Ingredients
1 red onion, sliced or chopped
1/2 green pepper, chopped
1 pkg veggie ground
1 tbsp chili powder
1/2 tsp garlic powder (or fresh garlic if you have it handy)
1 huge can diced tomatoes
1 can black beans
1 can red kidney beans
1 (small) can of tomato paste
1/2 cup red quinoa
Ok, here's where it gets tricky.
1. First, cook the onion and green pepper on medium heat in a large pot until fragrant & softened.
2. THEN add the spices & veggie ground and let cook for a couple more minutes.
3....THEN...literally add the rest in, one ingredient at a time (down my list). Bring to a boil, then reduce heat and allow to simmer for approximately 30 minutes.
Optional to top with avocado, cilantro and green onion!
TIP: Even better consumed the next day. It continues to thicken overnight.
